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HOMEMADE ALMOND SCONESMoist Coffee Cake Recipes Homemade Yogurt Recipe Best Muffin Recipes I love these homemade almond scones. The triple-whammy flavor hit here is - almonds. Toasted ground almonds, pure almond extract and sliced almonds on top. Serve with lots of butter. 
For perfect scones, you must have this. This recipe is from Dorie Greenspan's cookbook: Baking from My House to Yours. To purchase, just click on the link to the right. You won't regret it.
Stir the egg, cream, milk and almond extract together. Whisk the flour, ground almonds with sugar, baking powder and salt together in a large bowl. Drop in the butter and using your fingers, toss to coat the pieces of butter with flour. Quickly, using your fingertips, or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You will have pea size pieces and everything in between - and that’s just right. Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in the chopped almonds. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5” in diameter. Now cut it into 6 wedges and carefully place them on the baking sheet. Top with sliced almonds if you are using them. At this point, the scones can be frozen on the baking sheet and then wrapped airtight. Don’t defrost before baking - just add two more minutes to the baking time. Bake the almond scones for 20 to 22 minutes, or until the tops are golden and firm-ish feeling. Transfer to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature. |
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Dorie Greenspan
Cookbook
FEATURED RECIPE:
WISCONSIN CREAM PUFFS
Filling
whipped cream
or
homemade vanilla pudding, recipe below
Shell
1/2 cup butter
1 TBS white sugar
2 tsp pure vanilla extract
1 cup water
1/2 tsp salt
1 cup flour
4 eggs
powdered sugar
dark chocolate, melted for garnish
Make the vanilla pudding first - let cool a bit and spoon into a resealable bag and place in the refrigerator to set; approximately 45 to 60 minutes.
PREHEAT oven to 400 degrees. Cut a piece of brown paper grocery bag and lay it flat on top of a baking sheet. Parchment paper also works. DO NOT GREASE.
In a large pot, bring the water and butter to a rolling boil and pour into your mixing bowl. Add all 4 eggs at once and IMMEDIATELY mix on medium until dough is tacky and starts to stick to the side of the bowl; approximately 2-3 minutes.
Drop heaping tablespoons of dough onto the prepared baking sheet and bake for 20 minutes. Immediately poke a small hole on each side of the puffs to let the steam escape.
Once puffs are cool, bring out the whipped cream or pudding mixture and cut about 1/8 of an inch off the tip of the resealable bag. This way, instead of trying to spoon the mixture into the cream puffs by hand, or transferring the mixture to a pastry bag, you can directly pipe the mixture into the puff.
Be sure to cut only an 1/8 of an inch or so off the bag to ensure maximum control of the amount of filling you're putting into the puffs.
Fill the mixture from the bottom of the puff by making a tiny incision (I used the tip of a steak knife), that way the puff will remain whole and look more appetizing when served (as opposed to slicing it in half and filling it like a sandwich).
Also a light dusting of powdered sugar and a drizzle of melted dark chocolate on top adds a scrumptious accent. I also have a homemade chocolate syrup recipe below.
When I am not stuffing them with whipped cream, I use this vanilla pudding in my cream puff recipe. You may use boxed pudding if you wish - but why? Great recipe for pies too.
HOMEMADE VANILLA PUDDING RECIPE
1-1/2 cups white sugar
1/4 cup flour
3 TBS cornstarch
3 egg yolks
3 cups milk
1 TBS homemade unsalted butter
1 tsp homemade pure vanilla extract
homemade whipped cream, for garnish
Combine the sugar, flour and cornstarch together with a whisk in a heavy saucepan.
Add the egg yolks, but do not mix yet. Gradually add the milk and stir all together thoroughly with a whisk.
Place pan over medium heat and cook until thick and smooth; stirring constantly with a whisk.
Remove from heat and add the butter and vanilla. Mix well. Put into bowls. Follow pie recipe is used for pie or any other dessert.
BEST French Vanilla Cake Recipe
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